Couples Dancing And Drinking At Evening Party

Prepare for the “boozy” Broadway season.

Our favorite time of the season has finally arrived. New marquees light up as several new Broadway shows open one by one. Audiences begin to pour into the theatres with a sense of excitement and curiosity as to what the new shows have in store for them. While opening night quickly approaches, what better way to celebrate than with your own opening night party! MAMA has you covered on what should be on the menu with cocktails inspired by the shows set to open soon on Broadway.


Amelie – French Martini Jello Shots


Amelie is based on the hit French 2001 movie with the same title. One of the several iconic scenes is when young Amelie eats 10 raspberries off her of her fingers, one at a time. Inspired by this scene, MAMA brings you the French Martini Jello Shots.

  • 1 1/4 cup pineapple juice (canned), strained to remove solids

  • 2 envelopes unflavored gelatin

  • 1/2 cup raspberry flavored vodka (or plain vodka, if raspberry is not available)

  • 1/4 cup Chambord (a raspberry liqueur)

  • 18 each fresh raspberries

  1. Pour juice in medium saucepan. Sprinkle with gelatin and allow to soak for a minute or two.

  2. Heat over very low heat, stirring constantly, until gelatin is dissolved, (about 5 minutes). Remove from heat.

  3. Stir in the vodka and liqueur.

  4. Pour two tablespoons or the gelatin mixture into each mini glass. Refrigerate until fully set, 1 to 2 hours.

  5. Garnish each jello shot with a fresh raspberry



Bandstand – Sidecar


Imagine yourself in the 1940s listening to the big band swinging. You find your toes tapping and your heart racing as the music surges through your body. You turn to the bartender and ask for – a sidecar!  A popular drink in the 1940s, we recommend taking your guests back in time with this jazzy drink!

  • 2 tablespoons superfine sugar

  • 1 lemon wedge

  • 3 tablespoons (1 1/2 ounces) Cognac

  • 2 tablespoons (1 ounce) Cointreau or other Triple Sec orange liqueur

  • 1 tablespoon (1/2 ounce) fresh lemon juice

  • 1 cup ice

  1. Spread superfine sugar on small plate. Rub lemon wedge halfway around rim of chilled martini or coupe glass. Dip moistened side of glass in sugar to lightly coat outside rim of glass. Set aside.

  2. In cocktail shaker, combine Cognac, Cointreau, and lemon juice.

  3. Add ice and shake vigorously until well chilled, about 30 seconds.

  4. Strain into prepared martini or coupe glass and serve.



Anastasia – Blackberry Moscow Mule


Ready to join Ana and Dimitri in Russia? MAMA recommends treating your guests with a Russian inspired drink.

  • 1 ounce vodka

  • 2 tablespoons blackberry lime sauce (recipe below)

  • 1/2 cup ginger beer

  • 1 sprig of fresh mint

  • 1 slice of lime

  • Blackberry Lime Sauce

    • 12 ounces fresh blackberries

    • 1/4 cup water

    • 4 tablespoons maple syrup

    • 2 tablespoons fresh lime juice

  1. In a copper mug or glass, pour vodka over ice.

  2. Add the blackberry lime sauce, top with ginger beer, and stir.

  3. Garnish with mint sprig and lime slice.

  4. Make the Blackberry Lime Sauce by combining the blackberries, water, maple syrup and lime juice together in a blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until needed. Use within three days (or freeze).


Charlie and the Chocolate Factory – Spiked Lollipops


While you can serve a traditional candy inspired cocktail, we recommend taking a more imaginative turn by serving actual candy to your guests to really have them in the mood to travel to the Wonka Factory!

  • 1/4 cup of hard liquor, we used clear rum for half and tequila for the other half

  • 3/4 cup water

  • 3 cups sugar

  • 1/2 cup corn syrup

  • Splash of flavoring, we used peppermint (optional)

  • Silicon mats

  • Candy Thermometer

  • food coloring of your choice


1. Lay down silicon mats to use to pour the lollipops once they’re ready.

2. Stir together the water, sugar, and corn syrup in a saucepan until just mixed, then let the mixture come to a boil without stirring it at all. Continue testing with a candy thermometer until it reaches 320 degrees.

3. Once it’s reached 320 degrees, add in the liquor, give it a very quick stir to mix, and then let it reach 310 degrees again.

4. Remove from heat and spoon onto the silicon mat, while quickly making a swirl or two with food coloring dipped on the end of the lollipop stick, then lay the stick in place to cool. (You want to heat the liquor as little as possible so it doesn’t boil out all of the alcohol.)


The mixture should be solid within 10-20 minutes. If it doesn’t completely harden, it didn’t reach hard crack phase, so you will need to adjust to cook it longer.

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Hello, Dolly! – Strawberry Cream Mimosa


“It takes a woman all powdered and pink to joyously clean out the drain in the sink!” We took some advice from the show, and recommend a perfectly pink drink for your guests. The real treat is the strawberry garnish, which is reminiscent of Dolly’s lavish head pieces!

  • 12 ounces frozen raspberries

  • 1/2 cup fresh or frozen strawberries

  • 6-7 packets Sweet’N Low *

  • 1 teaspoon honey

  • 1 cup half & half cream

  • 1/8 teaspoon pure vanilla extract

  • 1-2 bottle sparkling champagne (see notes for alternatives)

  1. In a medium saucepan set on low/medium heat, pour raspberries and diced or frozen strawberries in pot. Allow berries to get soft and soupy, about 10 minutes.

  2. Pour in 6-7 Sweet’N Low packets to sweeten berries. Be sure to taste berries after 4 packets because some berries are sweeter than others, then adjust sweetness to desired taste.

  3. Using a spatula, stir Sweet’N Low well then add honey. Stir mixture and continue to heat for another 5 minutes.

  4. Take off heat and allow to sit for a few minutes.

  5. Puree or blend mixture in a blender well.

  6. Place fine mesh strainer/colander over measuring cup and pour liquid through. Tap strainer on cup to push liquid through, working in batches. Move seeds to small bowl and continue to use strainer to separate the remaining liquid from the seeds.

  7. Once complete, run a little of the half & half cream through the strainer with the seeds to remove any additional liquid

  8. Pour remainder of cream into raspberry liquid and stir to combine.

  9. Add a splash of vanilla extract and stir. Pour into an ice cube tray and freeze or pour into plastic bowl and freeze for at least 4 hours.

  10. When ready to serve, pour champagne into glass and add cubes.





The heat is on in Saigon! This drink matches the color scheme of the Miss Saigon perfectly, and is the perfect drink to sip in the hot summer days of Vietnam (even if it’s freezing and snowy in NYC).

  1. Combine the 2 spirits and the 2 juices in an ice filled cocktail shaker.

  2. Cover, shake well, and pour into a Hurricane glass.

  3. Pour the Grenadine on top, drop in a long straw, and garnish with the Cherry.



War Paint – Hibiscus Champagne Cocktail


War Paint follows two women in power who were considered some of the first female entrepreneurs. We recommend you honor these women with a classy glass of Champagne with a pink twist.

  • Chilled Champagne, Prosecco or other sparkling wine

  • ½ teaspoon to 2 teaspoons of Hibiscus syrup

  • one Wild Hibiscus flower

  1. Add the Hibiscus flower and the desired amount of syrup to a champagne flute.

  2. Carefully pour the champagne so the flower blooms.

  3. Serve immediately!


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